Directions

Preheat oven to 400 degrees.

Combine squash, oil, half of salt and half of pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 45 minutes or until tender.Place squash, milk, and broth in a blender or food processor; process until smooth.Pour mixture into a saucepan and cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil).Stir in remaining salt and pepper. Ladle 1 cup soup into each of 4 bowls; sprinkle each serving with 3/4 teaspoon nuts.Makes 4 one cup servings. *Adapted from Cooking Light recipe.